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July 25, 2013Being Here
Almost every day of the year includes a walk with our two dogs. Mostly, we walk along the road we live on. Some days we go to the nearby tree farm or one of several meadows and soccer fields for off-leash all-out running.

The Healthy, Hunger Free Kids Act of 2010 requires public schools to follow updated nutritional guidelines based on recommendations from the duly esteemed Institute of Medicine.Â The updated guidelines include limits on salt, fat, and calories and require that...]]>

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October 15, 2012Knocking on Doors
In the almost 10 years since the founding of The Full Yield it’s become increasingly common knowledge that our modern diet is bad for us, that junk foods aren’t empty calories after all but are in fact a primary cause of disease and are addictive besides. More and more people,...]]>http://www.thefullyield.com/blog.php?bg_post_id=102
September 26, 2012Soup to Order for Hot, Hot Days
This is a soup you can make to order—yours— in the heat of the summer, and you can do this day after day when it’s just too hot to cook, or you can put it together for a group of people and enjoy it one night only. You might like to use large, chewy grains, such as spelt...]]>http://www.thefullyield.com/blog.php?bg_post_id=101
June 25, 2012Salad Days are Back Again, (Vegetable Salads, That Is)
Not necessarily lettuce salads if the temperature is climbing, but certainly vegetables salads are here in summer glory. These vegetables, except for the avocado, were all from my garden, but they’re the very same ones that are looking their best at the market, too. Lettuce doesn’t...]]>http://www.thefullyield.com/blog.php?bg_post_id=100
June 11, 2012On the Road with a Rice and Asparagus (or Cucumber or Pea) Salad
I just came back from 10 days on the road from New Mexico to California for work, for family visits, and a long awaited drive through Yosemite. Once in the Bay Area, food was not a problem, but getting to and from was the usual nightmare, for there is nothing to eat, really, that you’d want...]]>http://www.thefullyield.com/blog.php?bg_post_id=99
May 29, 2012Asparagus Again
It's asparagus again because it's season is so short and you wont’ be nearly as interested in asparagus once tomatoes come in. Plus local asparagus will be gone by then. So I believe in jumping on a food when it’s at its best until you’re fully sated.

I...]]>http://www.thefullyield.com/blog.php?bg_post_id=97
May 14, 2012Self SealingWindows 7 keybuy Windows 7 Ulitmate keywindows 7 pro keywindows8...]]>http://www.thefullyield.com/blog.php?bg_post_id=98
May 14, 2012Asparagus, At Last!
Asparagus is really the ultimate spring vegetable, and this is a dish I mentioned on our talk last week. Now that it’s stopped snowing and warm weather has returned, this warm salady plate seems just right with its scarlet onions, slivers of orange zest, herbs, and a quartered hard-cooked...]]>http://www.thefullyield.com/blog.php?bg_post_id=96
April 30, 2012A Soup for a Transitional Season
As I write this in, literally, mid-April, friends from the East Coast are talking about their hot weather, and we in New Mexico have gone from the most lovely spring right back to winter with swirls of snow and fall temperatures. The progression to summer is almost never a smooth one and...]]>http://www.thefullyield.com/blog.php?bg_post_id=95
April 16, 2012Chard: One of Many Spring Greens
Spring does begin with greens—spinach, beet greens, chard, lettuces, mustard greens and sorrel, then the wild greens like nettles, lambs quarters, chickweed and so forth. Any one is good alone; all are good mixed together. Chard, spinach and beets are all in the same botanical...]]>http://www.thefullyield.com/blog.php?bg_post_id=94
April 2, 2012A Spring Omelet Featuring Flat-leaf Parsley
March is a difficult time of year regarding food in some ways. It’s just before asparagus and artichokes, the spring vegetables, start to come in. It’s too early for peas. Lettuce and spinach aren’t at their best —the lettuce comes from too far, the spinach is subject...]]>http://www.thefullyield.com/blog.php?bg_post_id=93
March 19, 2012Sweet Potato Stew with Cumin, Coconut and Mustard Greens
If you’ve used different colored sweet potatoes along with the carrot, tomato paste and the final addition of dark mustard greens, this straightforward stew ends up looking complex, the colors alone quite capable of perking up a gray day. The coconut butter, which is dry and crumbly and resemble...]]>http://www.thefullyield.com/blog.php?bg_post_id=91
March 5, 2012Best Ever AppWindows 7 keybuy Windows 7 Ulitmate keywindows...]]>http://www.thefullyield.com/blog.php?bg_post_id=92
March 4, 2012Millet Porridge and Millet FingersWindows 7 keybuy Windows 7 Ulitmate keywindows...]]>http://www.thefullyield.com/blog.php?bg_post_id=90
February 20, 2012Oat Groats â€”Not Just for Horses!Windows 7 keybuy Windows 7 Ulitmate keywindows 7 pro keywindows8...]]>http://www.thefullyield.com/blog.php?bg_post_id=89
February 6, 2012Salmon Cakes Made from Canned Salmon
Fresh wild salmon is expensive. It’s also seasonal even though we see it in the supermarket year around. Right now for example, it’s previously frozen, although it looks fresh. It tastes fine, but for the money, I’d rather get my wild salmon in a can. It comes from Alaska and...]]>http://www.thefullyield.com/blog.php?bg_post_id=88
January 23, 2012Hearty White Bean and Winter Squash Soup with Sage-Breadcrumbs
January is a time of new beginnings and intentions, especially in the realm of food. Nourishing warm foods that are filling but not heavy are what we look for and few food fill the bill as well as soups do. This is a thick, winter minestrone based on beans and vegetables. I finish it with...]]>http://www.thefullyield.com/blog.php?bg_post_id=87
January 9, 2012Stay home
Having worked on family farms and as a nurse-midwife, I’ve been up close and personal with the bodies of both human and non-human animals. While free, healthy animals seem to live in their bodies, we humans mostly don’t—and don’t even notice that we don’t.

Mostly,...]]>

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January 6, 2012A New Yearâ€™s Treat: Mushrooms Stuffed with Caramelized Onions, Blue Cheese, Rosemary and Walnuts
Those caramelized onions from earlier this month (see December 5th posting) get used in this New Year’s dish of stuffed baby bellas. They are just large enough to be a knife and fork food, but small enough to be a substantial, special appetizer without filling you up. If you wanted...]]>http://www.thefullyield.com/blog.php?bg_post_id=85
December 27, 2011Bloom
We’re one day on the other side of the Winter Solstice, with more light coming every day now. More than New Year’s eve, this marks the turning point for me: everything which is closing down for the winter months has the promise that spring will come again. Happy Solstice!

And...]]>

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December 23, 2011Roast Chicken â€”A Good Idea Most Anytime
Even though Christmas dinner looms next week, which for many is an occasion for serving a turkey, a ham, a goose or other large piece of meat, I want to speak up for the roast chicken, not necessarily for Christmas, but for after the holidays and throughout the year. This is a dish that always...]]>http://www.thefullyield.com/blog.php?bg_post_id=83
December 19, 2011Celery Salad with Pears, Walnuts and Blue Cheese
Celery is plentiful, inexpensive, easy to work with, and needs no cooking so it’s what I turn to for salads in winter rather than lettuce, which tends to be not at its best and also pretty pricey. It’s easy to make the salads fancy, as this one is with the inclusion of pears, nuts,...]]>http://www.thefullyield.com/blog.php?bg_post_id=82
December 12, 2011Two Strategies for the Holiday MonthIt’s already begun: the first of what will no doubt be many festive holiday dinner parties both as a guest and a host. We all know that it’s a challenge to eat carefully and well amidst a season of abandon and abundance. I really don’t want to get to New...]]>http://www.thefullyield.com/blog.php?bg_post_id=81
December 5, 2011Pumpkin Pie Almost
It’s lacking the crust, that’s why it’s almost, instead of pumpkin pie. I love pumpkin pie, crust and all, but after watching people eat the filling and push away the crust, I decided to give up on the crust. One advantage of forgoing the crust is that you can bake this custard...]]>http://www.thefullyield.com/blog.php?bg_post_id=80
November 28, 2011Winter Squash Soup with Red Chile and Mint
Despite the red chile, this is not a hot soup, unless, of course, you use a lot of it. The sweetness of the squash naturally tempers the heat of chile, as do the flavors of cinnamon and mint. I prefer to puree this soup, but you can leave it unpureed if you prefer the texture of cubes...]]>http://www.thefullyield.com/blog.php?bg_post_id=79
November 21, 2011Roasted Butternut Squash with Parsley, Sage, Rosemary and GarlicGood anytime but especially at Thanksgiving

One of my favorite squash recipes is Richard Olney’s squash gratin, in which extremely small cubes of squash bake slowly with garlic and parsley until the dish is golden, looks like a mass of cubes but falls into a puree the...]]>

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November 14, 2011Winter Squash Season Starts: A Squash Line-Up
November is a great time to take a look at winter squash varieties. Summer vegetables are finished in most places, the weather has turned cold, our appetites have shifted, and there are few vegetables more durable, comforting or versatile than winter squash.

What makes a squash a winter...]]>

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November 7, 2011Roasted Cauliflower with Tomatoes, Feta Cheese and Shrimpâ€”Two Ways
The honey, lemon, capers, and feta wake this sometimes-sleepy vegetable. If you can, use a Greek varietal olive oil, such as a Koroneki or Kalamata olive oil. You can either steam nubbins or florets of cauliflower and add them to the sauce, or slice the cauliflower and roast it separately,...]]>http://www.thefullyield.com/blog.php?bg_post_id=74
October 31, 2011Green Gratin of Barley and Kale
You might feel dubious about the possibilities for this dish, but amazingly, it is not at all dowdy because the kale makes the barley bright green. You can use any kind of kale for this dish. You could also make it with chard. Serve it alone or with tomato sauce. If you like a crunchy topping,...]]>http://www.thefullyield.com/blog.php?bg_post_id=76
October 24, 2011Cauliflower Soup with Paprika, Parsley and Toasted Bread Crumbs
If you have an enormous cauliflower and end up with some left over, even as little as 3 cups, chopped (about 11 ounces), you can make this lovely soup. I love paprika with cauliflower, either the plain or the smoked. The clean scent of parsley is a must, and the crunchy breadcrumbs give an otherwise...]]>http://www.thefullyield.com/blog.php?bg_post_id=75
October 17, 2011Broccoli and Tomato Salad with Olives and Basil
This is a salad that doesn’t sound like it makes sense. Broccoli and tomatoes? But sometimes the sweet broccoli is coming on just when the tomatoes are going out, which is just the nature of fall’s transitional season. Broccoli always needs a little snap and brightness to bring...]]>http://www.thefullyield.com/blog.php?bg_post_id=73
October 10, 2011Octoberâ€™s Transitional Season
October is a beautiful month everywhere in the world, and it’s another beautiful month as far as vegetables go, too. It’s a transitional season, meaning that just when you begin to get winter squash, cauliflower, broccoli and grains coming into view, you’ll also be seeing...]]>http://www.thefullyield.com/blog.php?bg_post_id=72
October 3, 2011End of September Hominy and Vegetable Stew
In the Southwest, what others call hominy we call posole. In both cases it’s corn treated with lime, which gets rid of the outer skin, makes vitamins more accessible, and changes the flavor from sweet to meaty. I cook frozen posole for an hour, then use it in this stew. You can also...]]>http://www.thefullyield.com/blog.php?bg_post_id=71
September 26, 2011Corn Simmered in Coconut Milk with Thai Basil and Golden Tofu
Sweet corn is very good with coconut and curry. Fresh is ideal, but frozen will be fine, too. This is not the least bit complicated to make. I eat it with tofu and brown rice because I happen to like tofu, but the corn and beans are complimentary in terms of protein. The corn would also be...]]>http://www.thefullyield.com/blog.php?bg_post_id=70
September 19, 2011Eggplant Gratin Covered with Ricotta Custard
This eggplant gratin, with its puffed golden, top smells utterly enticing when it’s baking. The eggs and ricotta provide protein for what is otherwise a vegetarian dish. It is one of my favorite September dishes and one that I proudly serve to company. The leftovers are absolutely delicious...]]>http://www.thefullyield.com/blog.php?bg_post_id=69
September 12, 2011Corn, Zucchini and Tomatoe Stew (with shell beans)
This stew, made with yellow and orange tomatoes, ends up a sunny looking dish. Of course, if your corn is white, your zucchini green, your tomatoes red, that’s fine, too. Use what’s available, and there is a lot available right now. This little stew is as pleasant to eat...]]>http://www.thefullyield.com/blog.php?bg_post_id=68
September 6, 2011Not weather permitting
Very often when I’m out for a run I find myself having a passing exchange with someone else out moving around and, every time, it catches me up short:

“You always buy it, but where does it go?” my husband asks. “I never really see it in a dish.” And he was right – until lately.

You can cook celery – in makes a great winter braise or gratin and it makes very good soups,...]]>

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June 6, 2011Chilled Carrot Soup with Yogurt and Cilantro
It’s a hot day, you want a cool soup, but tomato season is months away.

What to do? Use something that is available but not as garden-sensitive as tomatoes, such as carrots. Pair them with the spicier herbs in their botanical family along with ginger and turmeric and turn...]]>

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May 31, 2011Herbs: Fresh and Dried
By fresh, I mean really fresh— from a garden, a windowsill, the farmers market. And by standard herbs, I mean parsley, sage, rosemary, oregano and thyme —plus tarragon and chives. (Those are the seven herbs that are in the picture) I would have happily added marjoram,...]]>http://www.thefullyield.com/blog.php?bg_post_id=49
May 23, 2011PepsiCo? Gandhi? Whose revolution are you in?

There are two recent New Yorker articles about the foundational principles of two very different and very significant revolutions.

Pankaj Mishra’s The Inner Voice (The New Yorker, May 2nd, p.80) is a very thoughtful review of Joseph Lelyveld’s...]]>

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May 20, 2011Green Lentils with Green Herbs and Yogurt Sauce
We tend to think of lentils for winter weather, but this dish is right in step with spring—tender, green and fresh. I used the least expensive brown lentils, which are actually green, lots of fresh green herbs (skip the cilantro if it’s not your herb!) and sauce them with yogurt mixed...]]>http://www.thefullyield.com/blog.php?bg_post_id=47
May 16, 2011How to Make a Lemon Vinaigrette for Your SaladFirst of all, there’s nothing to it.

Second, a world of flavor and benefit opens up when you start to make your own salad dressings.

Raising pancakes and waffles with yeast is an old American tradition that predates the invention of baking powder. Traditionally the first part of the batter is set up the night before and the last ingredients are added in the morning. ...]]>

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February 14, 2011Red Quinoa and Beet Burgers
The beets in this burger-like cake make them especially chewy and earthy. If you prefer a more delicate taste, leave them out. (You could serve a grated beet salad on the side, instead.)

Because quinoa has no gluten, flour and cheese are added to hold the grains into a cake. They...]]>http://www.thefullyield.com/blog.php?bg_post_id=31
February 7, 2011Shredded Kale and Brussels Sprouts Salad with feta cheese
I’m not a raw foodist, but I do love raw vegetable salads, especially this one, which is based on Tuscan kale, also known as dragon tongue and lacinato. It’s the dark green vegetable that has a bubbly surface rather than a ruffled, scratchy looking one. Look for leaves that are on the...]]>http://www.thefullyield.com/blog.php?bg_post_id=30
January 31, 2011Squash Cake with Fontina and Parsley Bread Crumbs
This is one of the quickest and most delicious things you can do with that cooked squash you stashed in the freezer. Add a salad or a sautéed green and it’s dinner, at least for me. The longer you leave the squash in the pan, the more it will brown as its sugars caramelize. When you...]]>http://www.thefullyield.com/blog.php?bg_post_id=28
January 24, 2011Dealing with Large Winter Squash
If you’ve become a farmers market shopper, you may have yielded to temptation last fall and come home with some gorgeous but very large heirloom squash or pumpkins. For many of us, there is no more fascinating vegetable at the market than these, and the heirlooms are particularly fetching....]]>http://www.thefullyield.com/blog.php?bg_post_id=29
January 17, 2011Red Sweet Potato Curry with tofu,bok choy, and caramelized shallots
My neighborhood market seems to have a lead on extra-small sweet potatoes whose size are ideal for this dish. But if large tubers are what you have—and you no doubt will— cut them into long wedges or whatever shapes are pleasing to you. Syrupy mushroom soy sauce vastly broadens...]]>http://www.thefullyield.com/blog.php?bg_post_id=27
January 10, 2011Design
Good designs, whether of culture or of goods and services, are those which promote life-and health-supporting messages and which make life-and health-supporting choices the easy and obvious ones.

Having had minimal exposure to consumerism when I was growing up, years...]]>http://www.thefullyield.com/blog.php?bg_post_id=21
January 4, 2011Black-Eyed Peas with Mustard Greens and Roasted Peanuts
Black-eyed peas and greens, a traditional welcome for the New Year, express a wish for wealth—the peas representing coins, the greens, greenbacks. Whether one’s wealth arrives as cash, it’s already present in this warming bowl with its topping of roasted peanuts. Not just for...]]>http://www.thefullyield.com/blog.php?bg_post_id=26
January 3, 2011Winter Squash Galette
Two cups cooked squash will make a galette for four; 3 cups will make one for six, but the amount of dough remains the same. This yeast-based dough cuts down on the amount of fat you need – 3 tablespoons of olive oil instead of 8 tablespoons butter—but it needs to be rolled very thinly...]]>http://www.thefullyield.com/blog.php?bg_post_id=25
December 27, 2010Winter Vegetable Chowder
This is a wonderful soup, one that’s light but sustaining and full of flavor. The milk is steeped with aromatics and the vegetables are cooked in water or, if you prefer, chicken stock. The whole thing is ladled over cheese covered toast which falls apart and thickens the soup. Take the time...]]>http://www.thefullyield.com/blog.php?bg_post_id=24
December 20, 2010Beginning: Every Day Yourself

Several decades ago, when I was just starting my midwifery program at Yale, I saw a bumper sticker whose message I’ve been thinking about ever since.

It said, No matter where you go, there you are.

This is a fundamental truth and on the...]]>

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December 12, 2010Eggs Over Smokey Potatoes
A bit intense for an early morning breakfast perhaps, these lusty eggs are great for supper any time of year. The smoky Spanish paprika, or pimenton, does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes. While you can finish the...]]>http://www.thefullyield.com/blog.php?bg_post_id=23
December 10, 2010Winter Jewel Compote with Pomegranate Seeds
One cannot go wrong with the clean flavors of winter citrus, but citrus compotes can be a little tedious to prepare, at least for a crowd. For a small group, though, they’re not problematic and they make a light, bright finish to winter meals.

There is no one magical combination...]]>

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December 6, 2010Red Lentil Soup with Rice, Spinach and Lime
This is one of my all-time favorite soups, for a few reasons. Of course the first is that it is a very satisfying and delicious soup to eat. It’s also very easy to make. Third, I love the color of the red lentils and the presence of golden turmeric. And fourth, you can play with it. ...]]>http://www.thefullyield.com/blog.php?bg_post_id=18
November 30, 2010Winter Squash Braised in Cider
Certainly families differ in their holiday traditions, but I come from one that always had both sweet potatoes (usually very candied) and winter squash on the table. I’ve finally let those gooey but good sweet potatoes go, but squash is always present in one form or another. In...]]>http://www.thefullyield.com/blog.php?bg_post_id=17
November 22, 2010Soy Glazed Sweet Potatoes
You might not know this, but there are two basic types of sweet potatoes: dry fleshed and moist. The former often have Japanese names, like Hanna, or Kotobuki, for Japan is a country where this type is favored. The skin is not always very dramatic in color, nor is the flesh inside, which...]]>http://www.thefullyield.com/blog.php?bg_post_id=16
November 15, 2010New!
In the past two months, we’ve been the best kind of busy, planning and preparing our new launches for 2011: new program offerings, new food products, new website functionality for our program members, additional partnerships, and all of it to be available nationally to consumers, patients,...]]>http://www.thefullyield.com/blog.php?bg_post_id=14
November 10, 2010Red Beans and Winter Squash Stew
I’m always looking for color in my food. Drab, brown food does nothing for me! In fact, it was the sad appearance of the vegetarian food of the sixties that I had to overcome when I opened Greens to a non-vegetarian public. And it was color as well as flavor that made the food work...]]>http://www.thefullyield.com/blog.php?bg_post_id=15
November 9, 2010The List of 10: Making a Commitment to a Health-Supporting Diet
We live in a world of lists, surely a modern-day coping mechanism in the face of information overload and too many competing choices. Here’s The Full Yield Top Ten to help you put eating well at the top of your to-do list today and forever.

Eat primarily health-supporting,...]]>

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August 31, 2010Creating a Community of Elders The Full Yield Program is predicated on our belief--and abundant research done by others--that the single most important, most urgent thing any of us can do to improve our health, our quality of life, and our ability to endure the various stresses of life, is to eat a health-supporting diet.

Those...]]>

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August 21, 2010Arranging a Marriage to Restore Public Health

Two articles have appeared in the past week that speak to the complex challenges we face in making food purchases, and both present good examples of why we desperately need definitive truth-telling about food and health and why our food industry needs our help in order to help...]]>

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July 27, 2010Eat AND Live

EAT AND LIVE

Continuing on the theme of quality vs. quantity, there was an interesting article in the WSJ this week titled The New York Times story on The Full Yield that ran on November 29th and likely already know our stance on overeating and obesity: it is a misplaced, dangerous, and damaging causality.

Our country’s persistent and pervasive focus...]]>

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February 8, 2010It all begins with food.You don’t yet know me and I don’t yet know you but one thing we both know for sure: we have to eat. And to feel good and live well, in each moment and throughout our lives, we have to eat well—every time we eat. So what on earth is happening? Why aren’t we...]]>http://www.thefullyield.com/blog.php?bg_post_id=1
November 27, 2009Pretty foodToday is Sunday, the day I cook a few big pots of things to carry us—along with made-in-the-minute omelettes and salads and broiled fish and veggie burgers—through a workweek of family eating. (Leftovers are the original convenience food.)

I made an arame and toasted...]]>http://www.thefullyield.com/blog.php?bg_post_id=2
November 22, 2009123
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January 1, 1970